So Dan's birthday is around the corner, and since he's always a great host to us (I'll share his margarita recipe this summer), I thought I'd finally get around to those fruit-filled thumbprint cookies he requested so many months ago. This is a Martha Stewart recipe, and the ingredient list is blissfully short.
B+C technical note: My laptop is on the fritz, and it's currently in the very capable hands of a nice man named Eddie who didn't bat an eye when I explained that my pushy pug knocked it onto the tile floor. That said, my photo editing software is unavailable today, and you all are about to see what a hack photographer I am without the smoke and mirrors of Lightroom. Sorry about the wonky color and exposure, things will be pretty again in a few days.
Ok, back to the cookies. Cream some butter and sugar.
In another bowl, measure some salt and flour.
Throw an egg in with the butter and sugar.
And chop a big handful of pecans.
When the egg is incorporated, stir in the flour and pecans. I added nuts for a little crunch and flavor variety, but if pecans aren't your thing, feel free to leave them out.
Now it's best if you can chill your dough in the fridge for a bit, but if it's cool and will hold a ball shape, you can get started right away. Roll little scoops of dough into balls.
Now fill each divot with the jam of your choice. Jam sidenote: I bought mine at a little Amish store in Missouri. My uncle Bubby swears that he saw an Amish man in Sam's Club with a cart full of Smuckers, and that the jam isn't really made from local fruit. I'm going to give them the benefit of the doubt, but if there's ever a midwestern jam sting, now you know that my uncle was onto something.
The cookies bake up in a 350 oven for about 15 minutes. Let them cool completely on a baking rack. Don't the jelly dots look like little jewels?
Jammy Thumbprint Cookies
Adapted from Martha Stewart's Everyday Food
3 sticks unsalted butter, room temperature
1 cup sugar
1 large egg
Pinch of salt